DE2238910A1 - COMPOSITION BASED ON TEA EXTRACT - Google Patents

Description

.Patentanwalt -7 A _{et al}

.-Ha. 6. WQiSihausen

Munich g

W) de «mayerstraÖe 4 ·

Tel. Ö

SocietS des Proauits JTestle S. ia Yevsy ,, Switzerland

on the basis of an iee extractB

The invention relates to the production of extracts of substances which are soluble in water and which are used for the manufacture are intended to be drunk- The invention relates I particularly focus on the manufacture of compositions on the basis of ϊθο, which after dilution with hot water Deliver a drink that has the aroma and taste of a drink Has a good quality infusion of a black Ted.

In the production of tea extracts, an aqueous extraction of the soluble solids of the tea is carried out. The process conditions for this, in particular the temperature conditions, are such that at least some of the aroma components of the tea are lost / and / or broken down during the extraction from the starting material and gives it back to the extract obtained.

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However, the particular sensitivity of the aroma components of the tea to thermal treatments limits this Possibility of this separation «which is why an extract, the bit separated aroma substances has been enriched, la generally does not contain the entire aroma constituent parts dee fees - Ea thus an end product is created whose aroma is not balanced or proves incomplete.

In addition, the nature, the quality and the degree of fermentation of the tea leaves used as the starting material for the extraction have an important influence on the quality the extract obtained and strongly influence the taste and the flavor of the beverage made from such an extract. For example, an extract made from insufficiently fermented tea leaves After mixing with water, a drink that has a woody or green note that is difficult to correct.

The present invention relates in particular to tea extracts which can be added to a drink, which has the taste and aroma of a drink, which is good by pouring black toe leaves on it Quality can be obtained * Me invention is looking at goose especially on a composition based on one Tea extract which is characterized in that, in addition to the tea extract, it contains an aroma extract which is at least partially made up of the aroma components of one of the following fruits consists! Apricot, banana, apple, grape, date, plum and fig, the content of aromatic extract in this composition being insufficient for the threshold of perceptibility the aroma of the fruit in question in one of these combinations -

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s-GtKlang aiigomacM-en drink exceeded »is sufficient, afoefc to raise the (rssehraacJx imd the aroiaa of this drink.

The "egg" also relates to a process for the production of the defined

With the Aus & ruclc "See-Ejctrakfc" is supposed to be in the? Result aas product understood, which xtlva obtained by extracting the soluble pesticides of the tea . This practice is generally carried out in an aqueous way. The JSxtralrfe can be melir or vestige * Irojjasesitriert seijii, "for example white kaaxL.er liquid or paste-like or even dryea se: Lr *. For example kax-is it fosai have a powder Contain fraction of Aromabeotaadteilexi, which were initially iro Ausgaaigsmaterial vorhaiideii, but which "for example" separated from the starting material before the extraction of the soluble substances and added again to the egg tract obtained.

The term "drink made from this composition""denotes an aqueous solution of this composition which has been prepared in such a way that the drink is essentially recovered _T which is usually sold as tea and which can be obtained by infusing tea leaves and generally contains 3 to 6 grams of pesticides per 1 "of water.

The term "flavor extract, which at least partially consists of the Aroraabestaftdteileii at least one of the following fruits consists of: apricot, banana, apple, grape, date, plum or fig "denotes a product which is at least made by Estraktion

3098 10/0187 '

one of these fruits has been obtained with the aid of one or more volatile solvents in one or more operations is, or a mixture of several such extracts.

The flavoring power of the extract obtained is a function not only of the nature of the selected fruit but also of the extraction process used. So the nature of practices. The solvent or solvents used and the number of extraction processes have a noticeable influence on the flavoring power of the extracts obtained from a particular fruit. Volatile solvents like κ.B. Ethyl alcohol, petroleum ether, halogenated hydrocarbons _v acetone or liquid carbon dioxide have a different selective extraction capacity compared to the substances contained in the fruits listed above. Certain solvents not only extract an important fraction of the aromatic components of these fruits, but also other substances that are only slightly or not at all aromatic, such as carbohydrates or proteins. In contrast, other solvents extract relatively little of these non-aromatic substances and provide extracts with a higher aromatizing power. For example, an extract that has been produced with the aid of petroleum ether has a higher content of aromatic components than an extract that has been produced with the aid of ethanol, since the latter also contains sugar.

The flavoring power of the fruit extract obtained with the aid of a given solvent β is also a function the number of extractions performed, as the different successively extracted fractions have decreasing contents of aromatic substances.

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The content of an aroma extract of a particular fruit composition according to the invention therefore depends on the nature of the extract used and in particular on. iQinez · Flavoring power off. It is thus possible to dispense the get of a composition either with an absolute value for each "extract of a selected fruit, i.e. for each" used extraction process ", or with a value" which is equivalent to the content of a standard extract made from the selected fruit has been manufactured uad la Weseatilichen exerts the same taste effect on the prepared test. The standard extract has been determined in such a way that it contains the sum of the first two fractions, ie by extracting the selected fruit in the dry, Ztastaad with the help of. Petroleum ether (b.p. 40 to 60 ⁰ G) described in de "in Example 'Λ conditions obtained is woBiea · Ia" the Folge'sind therefore the contents of the © rfinawngsgtmIBen Zursammensetzungen for each selected fruit either as an absolute value of each Esctrakts used or than- "Equivalent« value as ei »was defined above, specified"

The threshold of perceptibility of the specific Iroaaa ä @ r '- chosen fruit in the prepared drink - cannot be totally determined by quantitative measurement of physical "©" chemical quantities. The only thing

The threshold is the taste test »taste test conditions and animal chosen criteria can be done.

Means of determination of this S <
which only through 7 of the Gei

This taste test was carried out for each fruit by a jury of 35 trained taste testers, to whom 10 samples of the beverage were given which had identical dry substance contents, namely M g per 1 water, but which were made up with compositions that rising

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22389Ί0

Contents of flavor extract of the selected fruit contained. Each of the 10 happy people was subject to a taste test in the Triangle, which means that each sample was given in a group of 3 samples, 2 of which were the same, and iron Taste testers had to be identified in order to ascertain the significance value of the taste test beforehand. the Threshold of perceptibility of the aroma of the respective fruit was defined as the weight of the aroma extra, noble this content was expressed as a percentage by weight of the dry matter contained in the prepared drink · The threshold was considered reached when 7 of the 35 taste testers determine this aroma in the mixed drink could"

The table given below shows the thresholds of perceptibility of the fruits shaped above Thresholds are the weight content © of the pure Aromaerfcrakta the fruit in question, that is, without solvent, and they are expressed as equivalent values.

fruit Threshold of perceptibility (#) apricot 0.25 banana 0.0026 Apple 0.07 Sultanas 0.17 Currants 0.10 Dates 3.6 Plums 0 * 065 Figs 0.18

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A noticeable improvement in the aroma of the beverage of the prepared beverage, especially of white tea, was achieved by adding a? Iroaaestraktaenge _Φ the mater of the above defined smoldering ä @ s perception was, a tea extract au obtain "

When selecting the au "used®® Sfemelrö - wiM ψοά 4® ^ characteristics determine * which®

ssiaiiensetaung give WiIl ₅ vwä mos ®m © & © at ^ s * Bm geach taste effects «the .eta © ^ $ © <ä <§ & fs ^ oM © iji © a

for example, enters

has been placed., a - zi © mlicfe

therefore in an advantageous manner to © ia © a f © brought · = become «, the one pro & teae

and 'also a certain bitterness * - ssigt »Bag © i @ a ibctrakt, which comes from tocookeaes Iff © la

much easier © -Aromakompositioa ®ä

be whose aroma is dl © Ateramdmag

black tea erginate

acts' from © iaem

Dian can also be used to create more © -? ©

which fruits are produced. tt © s? <

a set up.

has been made according to

■ made understandable in the way $ tau sees © ta © speed of the Perceptibility of the ei & selaea Αϊοϋθη der gewlMt ^ tt-IPiPÜöSite.

is exceeded. In this case, the setoelle of the acceptance is defined as the GeM! * Of the entire penalty in the association according to the invention a @ & 7 Af ^ 33 ^ "■ ~ taste testers determine whether it is wm ₉ umM they dae-spe- - · Zielle aroma one of the used fsüob * @ 1> © ΐιβι? Ϊθη or be ;.

it that a fruit aroma - the Te®arena in the with the help ©: this Composition pinned drink overlaid.

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Depending on the desired effects, you can of course also give the composition a complementary note by adding flavorings, such as, for example. Lactones, for example / "- caprolactone, ^ f-octanolactone, i ^ decanolactone, £ ~ deoanolactone and dtSodecanolactone, Geraniol, Geranial, ou-Terpineol and / or Oxides of linalol-1 or -2.

The flavor extract can be made from fresh fruits. However, it is preferred to start from dry fruits which contain, for example, 20 to 30% water. The extraction can be carried out using an organic solvent.

The dry fruit can be made by a known drying process, such as drying the fruit with hot air or exposing it to the sun if the climate of the area permits. The dried fruits are then crushed to facilitate subsequent extraction. For this purpose, a known crushing process is preferably used, namely • in crushing process, which consists in mechanically crushing the fruits that have previously been frozen at very low temperatures, for example by immersion in liquid boiling nitrogen under atmospheric pressure (-196 ⁰ C ). This process allows • s to produce a product during the comminution that consists of regular granules that do not agglomerate.

The production of the aroma extract from these crushed fruits takes place with the help of a volatile solvent, that does not affect the flavor qualities of the extracted ingredients impaired, such as petroleum ether, ethyl alcohol in pure

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or watery form _? halogen! heritage hydrocarbons such as ZBI ^ eon, carbon dioxide or a mixture of water and acetone ^v.

The crushed fruits - are immersed in the solvent for several hours immersed and stirred periodically, whereupon the Trimmed solvent phase and by distilling off Solvent at a moderate temperature, preferably below 30 ° C, and is concentrated under a pressure that a function of the thermodynamic characteristics of the solvent »is.

The crushed testates treated in this way can be subjected to further extractions with the aid of the same solvent or with other solvents * whereupon the Resinoid® obtained are mixed in order to produce an extract which contains most of the main aromatic components of the selected fruit and also ₅ contains other non-aromatic or very weakly aromatic components, depending on the nature of the solvent used

The yield of the extraction, i.e. the amount of the extract, that is obtained from a certain amount of starting material is a function of nature, origin and the Quality of the fruits used.

In a first embodiment of the method according to the invention, an aqueous suspension or a suspension is used Made in ethyl alcohol of the fruit's flavor extract. This suspension is then on a powder). Tea extract is atomized, and the extract is then carefully

3098 10/0187

mixed and then dried by evaporation * Venn the equivalent content of the flavor extracts of the fruit below the threshold the perceptibility of the relevant aroma of the fruit lies, then the composition obtained can be used directly for the production of a drink · If too much aroma * extract has been added to the fruit, then the powder composition can be used as flavor powder «i.e. that it with a powdery! Tea extract is mixed in such proportions that the equivalent content of the aroma extract Fruit lies below the threshold of perceptibility «like them was defined above.

According to a variant of this first embodiment, the aqueous or alcoholic suspension of the aroma extracts is the Fruit pulverized on a powdered carbohydrate " for example on anhydrous dextrose. The flavored powder is dried and then mixed with a powdered tea extract in such proportions that the equivalent amount of flavoring extract in the prepared drink is below the threshold the perceptibility of the relevant aroma of the fruit.

According to a second embodiment of the invention In the process, the aroma extract of the fruit is absorbed in water, whereupon the aqueous suspension of the aroma constituents is mixed with a liquid or paste-like tea extract is mixed. The mixture obtained is then dried, for example by atomization or lyophilization to make a powder. Depending on the amount of the aqueous solution that has been added to the tea extract, this can be obtained powder used as a ready-to-use product be «if the amount of the aroma extract in the prepared drink is below the threshold of perceptibility of the drink in question

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Aromas of the fruit lies, or θ a came sis Powder can be used, soft with a sse-Ibstrakt in the; the desired proportions is mixed.,

According to a Variant® this sweiteä Meflfcrwagsfom is a suspension of the Aronaextoa & ts d © g> Frmefet la ®laem liquid tfee-Ebctrakt manufactured. Bi © s <t Eia§p®asl®a wiasd clean

net, for example, by order a powder h.erssustell@n _f or ale flavoring powderp the content of Iroma extract «

The invention is explained by mn.

example 1

5 kg of dry apricot "from Austcral'iaa" © "äes % q ± " 40 ^@ G @ ά £ on a stainless steel plate © tÄggai. s © te32> © 3? ili &'ösdea. g® «* ·. froze and then under & tnioephi £ & s @ h $ @ Bm © ls, ia © iedesidea nitrogen'e'ingeta ^ eht · Sa © M eiaig © & Eiamtea des? time i / earth the priority »® ia © isais ¹ feewit-lilfel © which with a grailieruagsgitt ©« ¹ amggtrflstet "£ st _t desea lash width 2 mm". The dissolved product falls directly into the Mn - a container a? made of stainless steel, de * 3 Ms 1 © ■ contains petroleum ether (bp 40 to -6O ⁰ O). Until Fruchtsttteke are then kept immersed for 5 st -long under g @ leg © atli © h © a BUhren-with the help of a shovel · 'At the next tie feat © phase from the liquid phase albgeteöna ^ i then- then, letetere by evaporation Vacuum mad-raster alBigeia! »Warm .kon—

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is centered, the temperature of the liquid remaining ^{below 30 ° C.} After all the solvent has been removed, 8.5 6 of a first extraction fraction are obtained *

The crushed apricots are then subjected to three more extractions, under the same conditions how the first extraction is carried out «Ee three successive fractions are obtained in this way, who weigh 6.9 g «5.8 g and 4.3 g, respectively.

The threshold of the perceptibility of the four fractions, the entire extract, i.e. that by mixing the four fractions in the weight ratios of the extraction products obtained, and the standard extracts determined, wherein the latter is the extract obtained by using the the first two fractions in the weight ratios of the Extraction mixes.

Each of these six flavor extracts is made into a watery one Incorporated tea extract which is medium quality and contains 35% solids. Each of the six products obtained is then dried in order to produce a highly flavored powdery tea extract, which is then in various forms Proportions mixed with a powdered tea extract which has the same origin as the aqueous extract given above. This way, aeohs are groups of powdered compositions obtained. The thresholds of perceptibility determined as described above are Expressed in absolute values, summarized in the table below.

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223091O ₁

Six powder compositions are then prepared by using the powdered tea extract given above the six excess flavored extracts mixed in such a way. Conditions «that the contents of the six compositions, expressed as an absolute value, equal the third of the removable thresholds of the corresponding Are flavor extracts. The beverages prepared with the help of these six compositions, which contain 4 g powder per 1 water, are then handed over to the jury of 35 taste assessors and compared with a comparison drink, that of 4 g of one non-flavored tea extract has been made. The results of this taste test are expressed in ratings from 0 to 5 in the table below summarized. These classifications have the following meanings:

O comparison

1 - no enhancement of the aroma of the black

Teas compared to the comparison * added note

2 ~> weak improvement, flavor of the black

Teas slightly raised, added ffote

3 - The tea has an overall aroma

better character than when compared

4- - decent aroma of a black tea

5 -Aroma of black tea completely balanced and with body

3098 107 0187

fraction Ver
same 1 2 3 4th default
extract
fi + i>) Total-
»Rtract Weight
part related
gen on ge
velvet ex
tract 33.5% 27% 22.8% 16.9 * 60.3 * 100 Threshold of
perceptible-
in Ab
absolute values 0.15% 0.45% 0.50% 1.10% 0.28%
(-lauive-
1entwert; 0Λ9% Results
the Ge
taste
test 0 4th 3 2 1 4th 5

Example 2

5 kg of dry apricots from Australia are made as in Example 1 frozen and crushed. The fragments obtained undergo a first extraction with the aid of 70% aqueous ethanol For this purpose, the fragments are immersed in the aqueous alcohol for 12 hours with occasional stirring. The solid phase is then separated from the liquid phase, whereupon the latter is then removed by evaporation in vacuo moderate heating to a temperature not exceeding 30 ° C. When all the solvent has been removed 1st, then 897 g of a first extraction fraction are obtained.

The crushed apricots are then three consecutive Subjected to extractions under identical conditions "

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are executed. There are three factions in this way received, the 765 SY 620 g ibsw. Weigh 600 g.

Then the thresholds of the perceptibility of the four fractions and the total extract are determined by dissolving the vials. of the four fractions in the weight ratio after the extraction has been obtained.

Thereupon the five aroma extracts are displayed in different amounts incorporated in an aqueous tea extract, the same Origin as in example 1 ang @ g © b © a © extract and Contains 25% solids, with 5 groups of Zusaasmensetaungea can be obtained. Thereupon the thresholds of the Wahraehrabar. * - ability of the five extracts according to the procedure described above determined. The thresholds of perceptibility, expressed in absolute values, are listed in the following table © -

Then five assemblies are made, each of which Is the content of flavor extract equal to that? fifth moisture barrier of the corresponding extracts. The Gttränk ©, soft Ψ g Solid matter each contain 1 water. We ^ de »dam the taste tester ^ ury counter-fc and compared to iron door-to-door drink, that with the help of the unflavoured ta aqueous sea extract '·. using 4 g (Prockensubstaaa 1 water each has been. The results of this taste test, expressed with the ratings O to 5 *, are further significant described above in Example 1 is «in the following table specified.

3 0 9 8 1 CM (H 8 7

fraction Ver
same 1 2 5 21% Total-
extract & weight
part related
gen on ge
velvet ex
tract 31% 26.5% 21.5% 250% 100% threshold
the true
acceptable-
in Ab
absolutely worth it i 25% 75% 100% 100% Results O mad the business
tasty
test O M- 2 Oh awesome 5

Example 5

Aue 5 kg of dry apricots from Australia are four extract ion fractions with the help of a 70% aqueous ethanol prepared under the same conditions as in Example 2.

Each of these tractions is then subjected to three successive extractions with petroleum ether (Ep 40 to 60 ^° C.). For this purpose, each of the fractions is dissolved in 1 liter of water, whereupon a petroleum ether emulsion is prepared in the aqueous solution, 200 ml of petroleum ether being used. This emulsion is then stirred for 3 minutes and finally allowed to separate into two immiscible phases. The non-aqueous phase is then separated off. Then the petroleum ether becomes

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removed from the non-aqueous phase under vacuum with moderate heating at a temperature below 30 ° C. The aqueous phase is then subjected to identical extractions twice, and the three products obtained are mixed. In this way , four fractions are obtained, which are 6.8 g, 5.7 g * 4.9 g baw. Weigh 3 * 8 g,

The thresholds of perceptibility and the effects of taste of the four fractions as well as those of an extract made by Mixing of the first two fractions in the ratios obtained in the extraction are determined as in Example 1 and are summarized in the following table.

Extraction with the help of before, ZOffige m aqueous ethanol and angohlie & end extraction with petroleum ether «for each fraction

fraction 1 2 3 18% 1 +2, Weight percentage
based on ge
velvet extract 22% 27% " 23% 1.10% 59% Threshold of truth
acceptability in
Absolute values 0.15% 0.5% 1 0.28%
(Equivalent value) Results of the
Taste test 3 2 4th

The values given in the table indicate that the with the help from aqueous ethanol and then extracts obtained with the help of petroleum ether show the same aromatic power as »

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those fractions that were extracted directly with petroleum ether have been. The same is true of the extract obtained by stinging of fractions 1 and 2 has been obtained and the same Properties like the standard extract, which was prepared according to Example 1, shows

The results make it possible to confirm that the content of a composition of aroma extract prepared using iron aqueous ethanol according to the procedure of Example 2 can be expressed as an equivalent value Example 2 produced total extract, which contains a considerable amount of more or less aromatic substances, gives an absolute value of 100 and an equivalent value of tone 0.28. In the same way, each genalt can be calculated as the equivalent value of a composition according to the invention which contains this special extract! From the content in absolute value, since the two values are in a ratio of 0.28.10 * " ² .

Example .4

3 kg of dry apricots from Australia are frozen according to Example 1 and reduced in size. The fragments obtained are subjected to a first extraction with absolute ethanol. To do this, they are immersed in absolute ethanol for 12 hours, with stirring in between. After the separation of the solid and the liquid phase, the latter is removed by evaporation Vacuum and with moderate heating at a temperature below 50 ° C concentrated. Let the ethanol be completely eliminated 360 g of a rate extraction fraction was obtained.

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Two more successive extractions * the ait den the same shredded apricots are made under the same conditions as the © rst® disturbance action, Liefera a two factions, the 250 baw. Weigh 110 g.

The thresholds of the
From the three reactions © ^ toltenüss, ratios of the extraction h @ 2? @ © st®3 the acceptability thresholds, which like la
are in the following $ from © 11 ©

this 3 frakd © 3? dn2? © k grayling

It has been. The Wate-2

In addition, a taste test is carried out as in beverages that have been produced with the aid of the * one of the fifth perceptibility cliwll ©
are. The results of this test mg *,
Settings 0 to 5 "whose terms are shown in the following" table together

2 on

same Extrakt® d®n one-shot

fraction comparison 1 2 15.3% Total-"
extract (weight share
based on gö-
velvet extract 50% 50% 100 & Threshold of
Perceptibility
in absolute values 17% 40% 0 pissed off 35% Results of the
Taste test 0 ² 5 '

3 0 9 8 10/0: 1.8: 7

example

10 kg dry bananas are frozen at -40 ⁰ C on a stainless steel plate for several hours and then immersed in boiling liquid nitrogen at atmospheric pressure. After an immersion time of several minutes, the fruits are crushed in a Frewit mill, which is equipped with a granulation grid with a mesh size of 2 mm. amounts to. The crushed product falls directly into a stainless steel container, 12 1 of petroleum ether (b.p. 40 to 60 ⁰ C). The fruit pieces are kept immersed for 5 hours, stirring occasionally with a shovel. Then the solid phase from the liquid phase is separated, which is concentrated by evaporation under vacuum and under moderate heating, whereby the temperature of the liquid is kept below 5O ⁰ C. Then all of the solvent is removed. 11.2 g of a first extraction fraction are obtained.

The shredded bananas are then two more consecutive Subjected extractions under the same conditions as the first extraction. Here will be two fractions were obtained weighing 4.6 and 3.6 g, respectively.

Then the perceptibility thresholds of the drSi ⁶ fractions, the total extract, ie the product obtained by mixing the samples of the three fractions in the weight ratio of the extraction, and the standard extract, ie the extract obtained by mixing the first two fractions in the weight ratios the extraction has been obtained.

Every one of the five flavor extracts is then incorporated into an aqueous ι tea extract, which is of medium quality and contains solids. Each of the five products obtained

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is then dried so that it is overly flavored Tea powder extract is obtained, which is available in various Vex- ~ conditions with a powdery! Tea extract is mixed, which has the same origin as the aqueous extract specified above «. In this way five powder compositions are obtained. Here perceptibility thresholds, which how as described above and expressed in absolute values are given in the table below «

Then five Pm compositions are made by using the powdered above. Tea Extract the five overly flavored tea extracts are mixed in such proportions that the contents of the five compositions are expressed in absolute terms _? is equal to the third perceptibility threshold of the corresponding aroma extracts. The beverages made with the five compositions, using 4 B powder each, 1 water each, are then presented to the jury of 55 taste assessors and compared with a comparison drink made with 4 g of the non-flavored T © ö- * ectract . The results of this taste test are given in the following table, expressed with the ratings 0 to 5 ». The classifications have the same meanings as in Example 1.

fraction

Weight percentage based on total extrokb

Threshold of perceptibility in absolute values

Strung the

deachmaokep.füfung

ITe r-

57.7%

0.0012%

25.7%

0.006%

18.6%

0.015%

Standard extract

(1 + 2)

0.0026%

(Aqiiiva-

lentvertO

Whole extract

100

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Example 6

5 leg dry figs are frozen as in example 1 mod crushed. The fragments obtained are a first Fraction bit help you subjected to 70% aqueous ethanol « For this purpose, the fragments focussed during 12 et in 6 l of the aqueous Alcohols immersed, occasionally stirring. The solid phase is separated from the liquid phase, and the latter is made by evaporation under vacuum and under moderate heating to a temperature not above 50 * 0 concentrated Haohdeo all solvent has been removed, 1030 g of a first extraction fraction are obtained «

Shredded figs are then subjected to three further extractions under identical conditions. In this way three fractions are obtained, which are 650 g, 600 g and 560 g, respectively to weigh.

Then the ones become valmtshmbarkeitsehresholds of the four Fractions and total extracts determined by making of four samples of the four fractions in the weight ratios the extraction have been obtained.

Then in each of the five aroaa extracts in different Incorporated an aqueous tea extract having the same origin as the extract of Example 1 and containing 2556 solids, giving five groups of compositions · Thereupon the feasibility thresholds of the five Extracts determined according to the method described above. These perceptible tech waves bind in the following color given in absolute values.

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Dam; .. werö.GEi five total dimensions-bssungeß 'made, defes. the individual content of the extract is equal to the fifth perceptibility threshold of the corresponding extract. The beverages produced from AEEN five compositions _v being 4 g solids per 1 of water are used, the panel can be presented by taste panel and compared with a "Vergleichsgetrank which eind been prepared with the aid, the aqueous tea extract unflavored _s, wherein 4 g of dry substance per liter of water have been used. The results of this taste test, expressed in ratings from 0 to 5 - the meaning of which is described in Example 1, are summarized in the following table.,

fraction Ver
same 36.5% 2 3 4th Total-
extract Weight seeds a
based on ge
velvet extract 2596 22.4% 2Λ, 2% 100JS Threshold of
Perceptibility it
in absolute values 4th 85% 1ÖO56 200% 100? Ί Results of the
Taste
test O 2 1
Sweet
liche
jRed. Ö 5

Example 7 '■ ■ :, - · ■ .-- ■ - ".-. ■■. ■■ · ..-.-,., - - -. · ,, · ■>: - ■■ ..r .. ■ .- ■ -._

Ea four extraction fractions under, the, same loading. .. conditions as in Example 6, with 5kg dry

Figs is opened and 7O # aqueous ethanol is used.

Sine each of these fractions is then subjected to three successive fractions with Fetroläther (bp 40 to 6O ⁰ C). For this purpose, each of the fractions is dissolved in 1 l of water, whereupon a petroleum ether emulsion is produced in the aqueous solution, 200 ml of petroleum ether being used. This emulsion is then stirred for 3 min and then allowed to separate into two immiscible phases * The non-aqueous phase is then separated off. Petroleum ether is then removed by evaporation under vacuum and with moderate heating at a temperature below JO ⁰ C . The aqueous phase is then subjected to two identical extractions and the three products obtained are then mixed. In this way four fractions are obtained which weigh β g, 4.5 g · 3.5 g and 5.2 g, respectively.

The perceptibility of the taste effects of these four fractions and also the perceptibility threshold of one Extract obtained by making the first two fractions in the extraction ratios obtained as determined in Example 5; they are summarized in the following table bus names

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Extraction with the aid of 70% aqueous ethanol and then extraction with petroleum ether for each fraction

fraction 1 CVI 3 4th default
extract (1 + 2) __ Weight
partly related
on entire
extract 41.9% 25.6% 18.5% 16.2% 65.5% Threshold of
Perceptible
in Ab
absolute values 0.16% 0.45% 0.60% 1.10% 0.18% Results of the
Taste
test 4th 2 1
sweet
Needs 0 ■. *

Example 8

Three petroleum ether extractions are carried out in succession 10 kg of dry apples that have been frozen and crushed are carried out according to the procedure of Example 5. Three aroma extract fractions are obtained; 9 g, 4.4 g and 3.4 g, respectively to weigh. ·

Then the individual perceptible thresholds of extracts are determined, which by ruffles in the weight ratios the extraction of samples from fractions 1 and 2 on the one hand (standard extract) and from fractions 1, 2 and 3 on the other have been received. This provision is addressed to two groups of Compositions performed with the incorporation of a each of the two mixed extracts in different proportions

30981070187

sneeze into an aqueous tea extract with 35% pe et at of fen, the old to that of Example 5 is identical waiv luueeftetellt have been. The perceptibility ohms are wider given in the table below.

Two compositions are then prepared, the content of aroma extracts being equal to the fifth. Perceptibility ~ threshold of the corresponding extracts. You can help beverages made in both compositions Content of 4 g dry substance each have 1 water presented to the jury of taste assessors and bit compared a similar drink that was produced by the non-flavored aqueous tea extract, and «Was 1 waeeer with 4 g dry matter. The results of this Taste test, which are printed out in ratings of ObIa 5, the meaning of which is given in Example 1, are listed in the table below.

extract 1 + 2 1 + 2 + 3 Tereleich ι 0 Default-
extract Seed tract Weights
partly obsessed
on entire
Extract 8096 «*
. 100%
• Threshold of
Perceptible
in Ab
absolute values 0.07 * 9.12% Result
Taste
test 4th

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Example 9 *

There are three successive extractions with petroleum ether on 10 kg of dry sultatin according to the method of Example 5 carried out · Three extraction fractions are obtained »the 55.6 g? Weigh 1 ** 6 g and 7.2 g. With your help extracts 1 + 2 (standard extract) and 1 + 2 + 3 (geeant extract) by ruffling these fractions in the weight ratios produced by extraction. Then the perceptibility become swelling of the two extract mixtures determined " The taste values are classified as in Example 8 * The results obtained are given in the table below.

extract 1 + 2
(Standard extract) 1 + 2 + 3
(Entire wing) comparison Certainly 11
sucked on ge
velvet extract
Threshold of
Perceptibility
in absolute values
Results of the
Taste test
fung 90.5 *
0.17% 100 #
0.26 #
A- 0

Example 10

There are prepared according to Example 8, three extraction fractions, assuming 10 kg of currants. The three

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Fractions weigh 10.2 g, 8 * 6 g and 6 g. Bio perceptibility- swell of the standard extract and the whole extract as well the results of the taste test, which according to Example 6 have been determined are as follows:

extract 1 + 2
(Standard extract) 1 +245
(Total extract) comparison Weight share
based on ge
velvet extract 100% Threshold of
Visibility
in absolute values 0.10% 0.17% Results of the
Taste
test 5 4th 0

Example 11

According to Example 8, three aroma fractions are dry from 5 kg Dates extracted. The tractions obtained weigh 3.6 g, 2.8 g and 2.0 g. They are used to make standard extracts and whole extracts. Their thresholds of perceptibility and their taste effects are as in Example 8 certainly.

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extract

Percentage by weight based on the total extract

Threshold of perceptual work in absolute values

Hesuitate the Taste test

1 +

(Standard extract)

760S

3.6%

(Gas extract)

100%

comparison

Example 12

Ea three extraction fractions are produced as in Example 8, starting with 10 kg of dry plums. They weigh 13.6 g, 8.6 g and 5 _T A g. The perceptibility thresholds of the taste effects of the standard extract and the whole extract are determined as in Example 8 and are as follows

extract

Part by weight based on the total extract

Drivability threshold * in absolute values

Heetulate the taste test

1 + 2 (standard extract)

81%

0.065%

1 + 2 + 3

(Total extract) 0.095%

comparison

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Example 13

In two successive extractions with petroleum ether two extract fractions are produced which contain 8 g resp. Weighing 4.5 g, assuming 10 kg of dry figs will. The two fractions are mixed, whereby 12.5 g of standard fig extract are obtained »

Then this aromatic extract is added to 100 ml of aqueous tea extract incorporated »which is of medium quality and contains 30 # dry matter. The extract is then dried, with 42 g powdery 2ee extract are obtained, which is excessive is flavored.

Then the same is done in two successive extractions prepared with petroleum ether 11 g of a standard extract, wherein 5 kg of dry plums are assumed. Ban will be 6 g this plum flavor extract in 100 ml of the above Tea extract incorporated, after which the extract is then dried, whereby 36 g of an overly flavored powdery form Tea extract can be obtained *

The two powdery, excessively flavored extracts, obtained in this way are mixed with 72 g of a powdered tea extract, which is obtained by drying the aqueous tea extract described above has been obtained 1st. In this way, 150 g of an excessively flavored tea Powdered tea extract containing a compound extract of figs and plums.

This tea extract is then mixed in various proportions with a powdered tea extract, then through Drying the aqueous tea extract described above was obtained 1st «Then a series of samples of beverages

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-31-. 2238310

made using 4 g of iErockoi substance ^ e 1 water * and where the compositions are used, which show increasing levels of composite aroma extract » whereupon the perceptibility threshold as described above of the composite extract is examined. The perceptibility threshold, which is the content of the composite extract acts "at which 7 of the 35 taste testers find ^ that the drink prepared is a .Fruit aroma that is superimposed on the tea

A composition is then prepared that contains 0.02% contains this compound extract, after which a drink is presented to the jury of 35 tasters, that with the help of this composition using 4 g 1 water was produced in each case in 1st «28 of the 35 taste testers give the drink produced in this way the grade 5

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Claims (1)

Claims ^ Ti composition based on a tea Ebttrakta, characterized in that, in addition to the tea extract, it contains at least one aroma extract which at least partially from one of the flavor components of one of the following fruits consists of: apricot, banana, apple, grape, date, plum and rim, wherein the content of aroma extract in this composition in a drink prepared with this composition is below the threshold of perceptibility of the relevant The aroma of the fruit lies, but is sufficient to lift the taste and aroma of this drink. 2. Process for the preparation of a composition according to Claim 1, characterized in that one au «at least one of the mentioned fruits produces an extract by extraction with the aid of at least one volatile solvent and that one then fangs for a tea extract this "aroma extract a admits, which is less than that with a drink made with the help of this composition the Threshold of perceptibility of the aroma of the fruit exceeded will. 5. The method according to claim 2, characterized in that that one produces an aqueous suspension of the aroma extract in a liquid tea extract, that one then dries the suspension to produce a powder and that one then this powder with a powdery tea extract mixes. • 3 0981 Π / 0187 ORIGINAL INSPECTED 4. The method according to claim 2 ,, dadurch'.gekisiert-, that a liquid suspension of the aroma extract is prepared, that you can put this suspension on an edible powdery The product is pulverized, the product obtained is dried and finally it is mixed with a powdery tea extract mixes. " 5. The method according to claim 4, characterized ψ that the liquid suspension is an aqueous suspension. 6. The method according to claim 4, characterized in that that the liquid suspension is a suspension in ethyl alcohol ! St. - '· ■■ - ■■ · "■■■■ - ■ - ■■' -." ■ ■ ■. ··: · ■ .- ■ -. 7. The method according to claim 4, characterized in that that the powdery edible product is a carbohydrate. 8. The method according to claim 7 »characterized in that that the carbohydrate consists of anhydrous dextrose. 309810/0187 ORIGINAL INSPECTED